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Category: A Noble Boke off Cookry

To mak hattes in flesche tyme: A Noble Boke off Cookry

by asaPosted onJanuary 31, 2015October 25, 2020

  To mak hattes in flesche tyme: To mak hattes in flesshe tyme mak a paiste of pured flour, knodene with yolks of eggs and…

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Capon or goos roste

by asaPosted onAugust 18, 2012October 25, 2020

I’m referring to a website, please let me know if there is a better way. http://www.medievalcookery.com/notes/napier.txt Capon or goos roste  A Noble Boke off Cookry…

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